Michael's Vegetarian Chili

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 7 servings

3 tablespoons olive oil

1 large onion, cut into 1/2-inch chunks

1 green bell pepper, cut into 1/2-inch chunks

1 serrano pepper, seeded and minced

1 jalapeo pepper, seeded and minced

1 anaheim pepper, seeded and minced

10 cloves of garlic, minced

2 tablespoons dried basil

2 tablespoons dried oregano

4 tablespoons ground cumin

1 teaspoon ground cinnamon

5 tablespoons chili powder

1 tablespoon dried dill

1/2 teaspoon kosher salt

1 pound (454 g) yellow squash, cut into 1/2-inch chunks

1 pound (454 g) zucchini squash, cut into 1/2-inch chunks

2 pounds (~900 g) roma tomatoes, cut into chunks

1 (28 ounce/794 g) can crushed tomatoes

1 (8 ounce/227 g) can tomato sauce

1 (15 ounce/425 g) can black beans, drained and rinsed

2 (15 ounce/425 g) cans kidney beans, drained and rinsed

1 (15 ounce/425 g) can garbanzo beans, drained and rinsed

1/2 bunch cilantro, rough chopped (reserve some for garnish)

juice of 1 lemon

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